Lidia's Italy- Pistachio Pesto mmm... Green

I was watching Lidia's Italy a few days ago and when I heard her talkin' about basil pistachio pesto, I had to write myself a note to look up her recipe online.  Here it is:

  http://lidiasitaly.com/recipes/detail/1074

I love pistachios ever since having pistachio ice cream at Christmas time in the Walnut Room in Marshall Field's with my grandmother.  Pesto is another green favorite of mine.  What could be better than the two of them together?  Lidia has so many traditional Italian recipes, I'm sure you could spend time getting ideas on her website!

Mad MAYO Recipies

It all started with my growing obsession with wasabi mayonnaise!  Which is so awesome and you can buy it already made that way, at Trader Joe's for example, or you can make your own.  All you do is mix wasabi powder with mayonnaise.  FYI, Whole Foods doesn't carry wasabi mayo- why I don't know!  At least the one by my house doesn't.  What other kinda mayo you cravin' today?

Sriracha Mayonnaise

Not as fancy or complicated as it sounds.  Here's what you need:

• mayo (I don't make my own from scratch and you don't have to unless you're into that!)
• sriracha chili OR any chili sauce, tabasco- whatever, it's gonna be ok
• lemon or lime juice
• soy sauce
• cilantro, optional and good!

There are some exact amounts to add to this, but I always prefer to use my instincts and taste and add more of what any recipe needs.  The basic way to start is with a few tablespoons of mayo to one tablespoon of chili or hot sauce- whatever you have chosen to fill that requirement.  I think this might be interesting with chili oil, the kind you get from Chinese restaurants, but I haven't tried that yet.  It could be oily and would definitely turn into a different kind of sauce!

For the juice, the recipe I use recommends a teaspoon if you start with three tablespoons of mayonnaise.        If you have it, add fresh cilantro- that makes it have that fancy restaurant taste. You can eat this with anything, but it really adds something special to Asian dishes.

Chipotle Mayonnaise

This is super yummy.  Here's the official start, but I have a short cut you can try too!

• mayo
• adobo sauce (don't confuse that with the seasoned salt stuff)
• one chipotle chili
• minced garlic
• dried oregano

If you start with half of a cup mayo, you'll add two teaspoons of adobo sauce.  Then add your chili, minced garlic to your liking, sprinkle salt as much or as little to taste.  The same is true for oregano.  This is so tasty, but if you wanna take a short cut, here it is!

• mayo
• Weber Seasonings Chipotle Powder
• chopped onion
• chopped celery

Ok, I know the celery and onion have nothing to do with the above recipe, but I like them.  Everything should be added to taste.  You'll enjoy this quick fix to chipotle mayo, it's very good and takes only minutes to whip up before a meal!

What do I eat with this stuff?

I already mentioned Asian dishes- the possibilities are open.  Of course they're going to work on sandwiches, sausages and burgers.  I ate chipotle mayo on Archer Farms Chimichangas from Target and it was the bomb!

I also saw a cooking show which featured Firecracker Tofu.  That's just deep fried tofu with hot sauce all over it, marinated overnight.  The mayo they used as a dip was made with green onion soy sauce and Louisiana Hot Sauce.  I'm sure that combo is good and I'm ready to try the tofu dish myself.

Meow-appetite 

Farmer's Market - food and flowers!

I usually buy my produce at small local groceries, but I happened to be in the Lincoln Park area and they have a farmer's market that is a lot of fun!  Mostly I just like to sample whatever their offering, especially cheeses.

It was a beautiful day to be outside and joy the remaining warn weather and sun while it lasts!

Did you see the BEE?

Annie's Mac 'n Cheese Baked!

To start with you will need Annie's macaroni and cheese, (you know, the bunny pasta) yes the good stuff in the box!  I got the mild flavored blue box kind.  Make the noodles, but only cook them for about 4 minutes and drain them.

Prepare the cheese sauce as instructed on the box, adding a little water to it so the noodles will finish cooking and the whole thing will be moist in the oven.

Put the noodles into a baking dish, or I used a loaf pan actually.  Pour the sauce over it and sprinkle on a shredded cheese blend or shredded cheddar.  As you're doing this add some bread crumbs too.

Now all that's left is maybe half an hour in a 350 degree oven.  My oven doesn't brown anything on top  unless you put it in the broiler, so that was my final step!  This makes already tasty box mac and cheese into something that resembles a macaroni and cheese bake from scratch.  The test kitchen does not recommend trying this with the Arthur inspired version as the little ant eater heads will become too mushy.

Meow-appetite!

2 Creative Meat Casseroles

Last winter I made a few pork roasts and other casseroles.  This cooking blog was only a good idea at the time, so I didn't get to take pictures and share all the fun of these comfort foods!  Here's two dishes I made recently:

Bacon Wrapped Turkey with Sweet Potato Fries 'n Carrots

To start with you need to get some pre-made bacon wrapped turkey patties.  You can find them frozen, they're not ground... you'll see, wrapped in bacon like I said.  

This is very simple.  Just put them in a pan with some frozen sweet potato fries and I also put carrots and onions.  This dish was inspired like many by what I had available in stock!  The carrots I seasoned with cinnamon and spices, the way I often season them.  All I did to the turkey was add some black pepper to the top.  Here's what it looked like going into the oven:

Everything will turn out just fine together even though some is frozen and some not.  375 for 45 minutes or so, turning over the turkeys and stirring things around during that time.  The bacon makes it all good and your carrots will be firm and flavorful in this mix.  Yummy!

Pretty Pork Roast and Veggies

Get a bigger pan for this one.  Grease the bottom so veggies don't stick.  Start off by seasoning the pork roast with the following:

• garlic powder 
• onion powder
• ground cinnamon
• Adobo
• black pepper

Once you have the meat seasoned wrap it up with some onion slices and put it in the fridge for at least half an hour to marinate with the seasonings and the onion.  

While that's going on chop up carrots, broccoli, celery and some more onion.  I like to dip my broccoli crowns in some butter and they taste great with Mrs. Dash Lemon Pepper.  For the carrots I used some of that Weber Seasonings Chipotle powder that I have used on meats before.  Of course I always like some cinnamon on my carrots too!

When the meat meets the veggies in the pan, here's what you have:

Roast it for up to an hour, you can temp your pork to make sure it's cooked.  Oh, I did have it covered for a portion of the cook time so that the veggies would steam.  The piece of pork I used was a little bit fatty and that made for awesome veggies.

I also made some Idahoan instant Loaded Baked Casserole potatoes on the stove in a pot of course.  This product will never be a casserole, or at least I've never been able to make one of it, but they a gooey and cheesy... that's the point!  I also made some instant rice with beans.  It all sounds like a lot, but then you're sure to have leftovers.

Kitties love their casseroles!

When I'm not Cooking- I Eat Some of it Raw

I'm definitely no master when it comes to raw food preparation, but I've had the wonderful and unique opportunity to work in a raw food kitchen!  I'm learning a lot and most notably falling in love with some of the delicious dishes.  I'd never before prepared food for the dehydrator and delightfully tasted the results. 

What's up with a raw food diet?  First of all you don't have to eat only raw foods to enjoy raw food recipes.  Some are simple to prepare, such as fruits, salads, meat, and dairy... If you're not concerned about meat and dairy.  The kitchen I work in is strictly veggie and vegan, as in no dairy either.  Some foods require considerable advanced planning to prepare for eating. Rice and some other grains require sprouting or overnight soaking to become digestible. Many raw foodists believe it is best to soak nuts and seeds before eating them, to activate their enzymes, and deactivate enzyme inhibitors.  I'm no expert on any of this, just kitchen help and learning.

The preparation of gourmet raw food recipes require a blender, food processor, juicer, and dehydrator- that makes so many neat foods and awesome seasoned chips in different veggie styles!  Depending on the recipe, some food (such as crackers, breads and cookies) may need to be dehydrated. These processes, which produce foods with the taste and texture of cooked food, can take a long session in the dehydrator. 

If you want to try vegan raw foods, I can tell you as a food lovin’, baking, grilling, meat eating girl- raw food is also a wonderful part of the foods I enjoy.  They are much more difficult for home chefs to prepare because most of us don't have a food dehydrator in our kitchen.  Don't get discouraged though, juices and other preparations don't require that you purchase a food dehydrator.

If you're curious, you can check out this link:

http://www.greenspiritliving.com/

Classes, recipes, prepared foods and cleansing.  My cat likes peregrinate, potato chips and pistachios so we meow for raw recipes too!

Focaccia Inspired Quesadillas

Unlike the canned meat and pasta failure, this leftover special gets five stars!  What you need for some very un-Mexican quesadillas: 

• Corn tortillas
• Shredded cheese, Monterey Jack or a blend that includes it
• Black olives
• Left over chicken, or cook a small amount of chicken in a skillet
• Butter
• Oregano
• Garlic powder

This was inspired by leftovers and what just happened to be around the house.  That and the fact that I don't have money to spend on food at the moment and I had a craving for something buttery and baked, also focaccia bread with cheese and olives on top!  I was also somewhat in the mood for quesadillas, so why not have Italy-Mex?  

You need a pan, buttered and then also foiled if your pans look like mine do.  Place some tortillas on the heavily buttered pan.  Add your cooked chicken and sliced olives, then add as much or as little cheese as you prefer.  There should be enough cheese for the tortillas to stick together.  Sprinkle on your herbs and you should have something that looks like this:

I thought it would be fun to try photographing the food.  I don't have a camera, only my iPad... That's whatcha get when your house becomes a free for all.  Try not to let that happen.  I have to say, the iPad does a fair job for casual photos, not the ideal choice, but anyway...  Pictures of food are fun!

After adding the ingredients, cover them with another tortilla and cover that with more butter.  Sprinkle garlic powder and oregano on the top over the buttered tortilla.  This is ready for a 375 to 400 degree oven for ten minutes or so, then flip them over and give 'em another ten.  Get the tortillas golden brown, that's what the butter is for.  Yes, use real butter- no margarine, no can't believe it's fake spread, and please don't cheat with cooking spray!  Although it might work if you want to try olive oil, which would also match with the ingredients. 

Crispy, golden, Italian inspired quesadillas will look this good!

As they say on TV, "My table to yours!"

Roast Beef Hash with Rigatoni (back to the test kitchen for you)

The other night I had a bad idea for a late night meal that I'd like to share with you.  I thought that somehow cooking rigatoni, setting it aside, then cooking a can of roast beef hash in my wok and then combining and frying to two would be a neat idea.  It's not.  I even started scribbling some notes as I often do when I'm making a new concoction, but I scrapped the idea when I saw the end result.

I don't know if it's worth a trip back to the test kitchen with this idea, or if meat in a can is only meant for cats.  This meal gets two meows down!

Dinner on the Grill

Last week my friend and I made the most wonderful dinner in the outdoor kitchen, all on the grill.  I thought it would be fun to outline the preparation in full... we had a pile of different foods!  It's like we couldn't stop putting stuff on there to see how it would taste BBQ style.  

Cinnamon-amon-namon BBQ Carrots

In my grilling pan I put baby carrots sprinkled with cinnamon and garlic powder.  I should mention that throughout the cooking process we had hickory chunks smokin' up the grill, yummy!  So I had the wee carrots seasoned in the pan also with a little bit of butter and olive oil and a minimal amount of water to help them steam slightly.  We put them on the grill and closed the lid so they would get smoke.  I had them covered with foil to aid in the steaming process- I poked holes in the foil to let the smoke penetrate.  

After they were on there for a bit, maybe 15 minutes, we uncovered them and let them cook more.  (uncovered is better so they get more smoke).  The final stage is the most exciting!  Now you're gonna add some of your favorite BBQ sauce, I used Trader Joe's Bold and Smoky KC Style.  That's what I had left in the fridge from the ribs.  I didn't use a ton of BBQ sauce because I don't like too much sticky and sweet.  Let them cook a little bit with the sauce and you'll have BBQ sweet and cinnamon carrots!

The Sweet Sides

In addition to the carrots, we also had an assortment of side yummies and grilled up condiments for the main course.  The grilled condiments included the traditional burned up poblano pepper, grilled onions and garlic.

We also put frozen sweet potato fries on an oiled disposable aluminum pan.  The pan was placed over the cool area of the fire and closely monitored so the fries would not burn.  We ended up with gently charred on the bottom super smoky fries.  They turned out perfect.

The most interesting side dish by far was the coconut shrimp!  These were also frozen, so putting them on the grill was taking a chance because who knows how hot the fire really is.  We did our best to try to follow the cooking instructions.  I know it must sound like I do all my shopping at Aldi... yes I did get the shrimp from Aldi.  Hey, but the BQ sauce was from Trader Joe's and the rest from the grocery store and fruit market.  Note on the shrimp:  lotta breading, which you'd expect from a bargain frozen seafood case.  They come with a sweet sauce that was actually good, but you have to really like coconut to enjoy these shrimp.  I liked them, but I wouldn't want to eat a whole pile, too much coconut for me!

So frozen food that is meant to be baked does work on the grill.

The Main Course

I don't know if you can call it a main course, but we're talking grilled turkey burgers.  In case you have food intolerances, Butterball Sweet Onion Turkey Burgers are gluten free, kinda neat.  Ok, we did thaw the burgers before tossing them on the grill.  I usually get carried away with seasoning and prepping my food, but I didn't do anything to the burgers.  The main seasoning I felt would come from the hickory and the cheese I chose to top them with.  Land O'Lakes Four Cheese Blend from the deli.  It's a brick of cheese that is sliced, not shredded cheese in a package.  The four cheeses are Parmesan, Asiago, Romano and American.  It's quite a potent cheese, but on a burger it's just right.

So we grilled up the burgers, putting the cheese on at the end of the cooking process.  The cheese is firm, so it didn't get mushy and drippy on the grill.  Toast up a few buns and you have smoky, cheesy, dreamy burgers!  We also topped them with Dijon mustard and I had wasabi mayo on the side and I tried that on almost everything a little.  The wasabi took down the coconut on the shrimp, worked for me!

Happy grilling, try some frozen food too.  I think I'm gonna try jalapeño poppers one of these days.  Mee-ows!

Curry Chicken Tacos and Tempeh... Tacos?

Ok, these are not your corner taqueria style of tacos.  Let's start with the curry!

Curry Chicken Tacos- Fusion Baby!

What you'll need:

• Chicken, thighs, breasts or ground is fun too- your choice 
• Madras curry powder, I like the SWAD brand in a big bag.  DO NOT BUY CURRY IN A LITTLE SPICE BOTTLE
• Chili powder
• Garlic powder
• Chopped onion, one whole onion will do
• Olive oil
• Potatoes if you have chosen ground chicken 

So you've decided to start this time with chicken breasts and thighs.  Get the bones out of there and cut or tear the chicken up into pieces a little bigger than a golf ball, bigger than bite size because you're going to cut them up after they're cooked some more.  

Make sure you wash your hands because food poisoning sucks and dive into your spice drawer and get the dry spices.  Put them into a little bowl, alright let me explain the curry thing.  You're going to start with a BIG pile of curry in your little bowl.  Of you're making this with four chicken thighs or two chicken breasts, you want five or more tablespoons of curry.  Now it's easy to understand what a waste it is to get a small, expensive jar of it.  Besides curry power from Whole Foods or Dominick's, even McCormick fancy spice kind is just bad.  It doesn't taste the way it's supposed to.  So then add chili and garlic powder to your curry, add some and taste.  Make it as hot or as garlicky as you like.  Your bowl should have a substantial amount of spice powder in it- you want to have a lot.  Now add the olive oil to it, starting with a tablespoon and stirring it to make a paste, adding more oil as needed.  Yes, you can also buy curry paste and this is done for you!  Make the paste a little more oily so it can coat the chicken.

Chop up your onion and throw it into the container with your chicken.  Get ready to make those fingers yellow!  Dump the curry and oil blend in with the chicken and onions and get everything nice and curried up.  Put this in the fridge for two hours, even longer, even overnight.  If you decided to do this with ground chicken, everything is the same except you can use less oil in your paste because you don't need it when you work the spices into the ground chicken with your hands.  When you cook it, you'll first cook some chopped potatoes in oil, dusted with curry and the other seasonings as they cook.  Then add the chicken and follow the cooking instructions below.

Now get your super awesome wok, or a boring frying pan and put a little oil in there.  Heat it up and dump in your chicken stuff.  Cook it until its all lightly browned.  Let it cool.  Next you can put it back on the *cleaned and sterilized* cutting board and cut the chicken up further so it starts to look like taco meat strips.  Serve with lettuce and tomato, cheese if you want.  Toast some corn tortillas for your tacos.  Salsa from the small cans is good with this.  The kind that has tomatoes, onion, jalapeño and cilantro.  Fresh cilantro is great with this taco filling also as it's used in Indian dishes as well.  If you don't want a total fusion meal, for the most curry chicken flavor, don't use a salsa, just lettuce, onion and cilantro.  You're gonna like this one!

Tempeh Tacos... What!?

What you'll need:

• Organic tempeh, one pack
• Garlic powder 
• Onion powder 
• Annato powder
• Ground cinnamon
• Soy sauce
• Veggie oil

Ok, what is tempeh?  For those who haven't tried it, it's a fermented soybean product originally from Indonesia.  It comes in different varieties, some of which have wheat in them.  I stay away from too much wheat, so I use the flax variety that has cultured soybeans, flax seed and brown rice in it.  There are other tempeh taco recipes online, so people are eating this and its very good!

Prepare your brick of tempeh by slicing it into thin strips and then the strips into smaller squares.  Now it's ready for a spice dusting!  If the spice mix sounds a little like the one used in preparing arrachera, that's because it's almost the same, although there are many different recipes for arrachera...  I didn't use lime with the tempeh... only because I didn't have it at the time.  Sprinkle the spices in equal amounts over your tempeh squares stirring them around to get each square spiced up.  Now you can take one packet of soy sauce (everyone has those lying around) and sprinkle the whole packet evenly over the tempeh, which will soak it up.  This is how it's gonna look!

It looks very much like tofu, but its more dense and firm.  Put the tempeh in the fridge to marinate.  I think overnight is probably a bit much because it's not meat- an hour should be enough.

Get your wok and put some veggie oil in there, be generous.  Add the tempeh and cook until its golden brown.  Toast some tortillas and pick out your taco toppings.  The tempeh is seasoned the same way you'd season thin strips of pounded steak for tacos or fajitas, so the toppings you choose can be the same as I mentioned above, or any other traditional Mexican ones you like.  Grilled poblano pepper is good or fajita style with peppers and onions, jalapeños, cilantro, salsa and so on...  Give it a try, weird can be good!